📝 About This Recipe
This isn't just a simple two-ingredient mix; it is a meticulously balanced condiment that marries the creamy richness of Japanese-style mayonnaise with the fermented heat of sun-ripened chilies. Infused with bright citrus, savory garlic, and a hint of toasted sesame, this sauce offers a complex profile that elevates everything from sushi rolls to gourmet burgers. It’s the perfect blend of creamy, spicy, and tangy, designed to be the versatile workhorse of your refrigerator.
🥗 Ingredients
The Creamy Base
- 1 cup Kewpie (Japanese) Mayonnaise (preferred for its egg-yolky richness and MSG-driven savoriness)
- 2 tablespoons Full-fat Sour Cream (adds a subtle tang and lightens the texture)
The Heat & Spice
- 1/4 cup Huy Fong Sriracha (adjust to your preferred spice level)
- 1/2 teaspoon Toasted Sesame Oil (for a deep, nutty aroma)
- 1 clove Garlic (finely grated into a paste using a microplane)
Brighteners & Seasoning
- 1 tablespoon Fresh Lime Juice (cuts through the fat of the mayo)
- 1 teaspoon Rice Vinegar (adds a sharp, clean acidity)
- 1 teaspoon Honey or Agave (to balance the heat and acidity)
- 1/4 teaspoon Smoked Paprika (for color and a hint of woodsy depth)
- 1 pinch Kosher Salt (to taste)
👨🍳 Instructions
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1
Begin by selecting a medium-sized glass or stainless steel mixing bowl. Ensure it is completely dry to prevent the mayo from breaking.
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2
Measure out 1 cup of Japanese mayonnaise and add it to the bowl. If you don't have Kewpie, use a high-quality traditional mayo and add a pinch of sugar.
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3
Whisk in the 2 tablespoons of sour cream until the mixture is completely smooth and uniform in texture.
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4
Slowly pour in the Sriracha. Use a silicone spatula to fold the hot sauce into the cream base until you see those beautiful orange streaks disappear into a solid coral hue.
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5
Grate the garlic clove directly over the bowl using a microplane. This ensures the garlic is a fine paste and distributes evenly without leaving spicy raw chunks.
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6
Add the lime juice and rice vinegar. These acids are crucial as they chemically brighten the heavy fats in the mayonnaise.
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7
Drizzle in the toasted sesame oil. Be careful not to exceed the measurement, as sesame oil is potent and can easily overpower the other delicate flavors.
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8
Add the honey and smoked paprika. The honey provides a necessary counter-balance to the vinegar and chili heat.
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9
Using a small wire whisk, beat the mixture vigorously for 30 seconds to emulsify all the liquids into the fats.
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10
Taste the sauce with a clean spoon. If you want more heat, add Sriracha by the teaspoon; if it's too spicy, add another dollop of mayo.
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11
Transfer the sauce into a clean glass jar or a squeeze bottle for a professional presentation.
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12
Cover and refrigerate for at least 30 minutes before serving. This 'resting period' allows the garlic and spices to fully hydrate and meld with the cream.
💡 Chef's Tips
Always use fresh lime juice rather than bottled for the most vibrant flavor profile. If the sauce feels too thick for drizzling, whisk in a teaspoon of water or extra lime juice until the desired consistency is reached. For a vegan version, substitute the mayo and sour cream with high-quality avocado-oil-based vegan mayo. To avoid a 'garlic bite' that grows too strong over time, you can substitute the fresh garlic with 1/2 teaspoon of garlic powder. Store in an airtight container in the refrigerator for up to 2 weeks; the flavors will actually improve after the first 24 hours.
🍽️ Serving Suggestions
Drizzle over a deconstructed sushi bowl or fresh Ahi tuna poke for a creamy kick. Use as a gourmet dipping sauce for sweet potato fries or crispy panko-breaded onion rings. Spread generously on a toasted brioche bun for a fried chicken sandwich or a classic wagyu burger. Serve alongside roasted Brussels sprouts or charred broccoli to add a rich, spicy dimension to vegetables. Use as a zesty dipping sauce for shrimp cocktail or grilled calamari.